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The summer heat has finally truly arrived and as we enter August, the temperature promises to keep on climbing. When the summer heat starts to really kick in, it is time to bring out cool summer salads. This tangy dressing compliments the tortellini in a unique way and the overall result is delicious! I made this for a light summer dinner, but it works just as well the next day for lunches. Pasta Salad is a family recipe that was inspired by Sunset magazine. It takes ten minutes to make, and can be chilled for twenty-four to forty-eight hours before serving. Enjoy!

Method:
1. Boil water on the stove in a large pan. Add broccoli, and cook until tender-crisp, about one minute. Drain broccoli, rinse with cold water, and drain well. Set broccoli aside to cool.
2. Strain the artichoke hearts, setting aside the marinade. Prepare dressing by adding salad oil to the marinade until the mixture is equal to 1/3 of a cup. Stir in red win vinegar, basil, lemon juice, and pepper.
3. In a large bowl, combine the tortellini, mushrooms, and tomatoes; add the dressing and mix well.
4. Before serving add broccoli to tortellini mixture, and mix lightly. Season with salt to taste.
Serves 4-6

*SUBSTITUTIONS
Add the artichoke hearts from the marinade
Add 1 Can of drained, pitted ripe olives